TY  - EJOU
AU  - Ahmed, Hafiz Ghulam Muhu Din 
AU  - He, Wei 
AU  - Yang, Fenglan 
AU  - Yang, Xiaomeng 
AU  - Yang, Li-E 
AU  - Zeng, Yawen 
AU  - Yang, Jiazhen 

TI  - Volatile Organic Compound Diversity across Banana Tissues and Ripening Stages Associated with Fruit Quality and Postharvest Utilization
T2  - Phyton-International Journal of Experimental Botany

PY  - 
VL  - 
IS  - 
SN  - 1851-5657

AB  - Comprehensive volatile profiling of three banana varieties, Zhongjiao 8, Baodaojiao, and Jinyu 2203, was performed across multiple tissues and ripening stages, namely leaf vein (LV), leaf (L), unripe peel (UP), unripe fruit (UF), ripe peel (RP), and ripe fruit (RF), using (Headspace Solid-Phase Microextraction/Gas Chromatography-Mass Spectrometry) HS-SPME-GC–MS to characterize volatile organic compounds (VOCs) associated with aroma development, fruit quality, and post-harvest characteristics. Approximately 450 VOCs were retained after analytical filtering, with alcohols, esters, aldehydes, ketones, and terpenes representing the dominant chemical classes. Key tentatively identified volatile compounds, including <i>1-pentanol-3-methyl</i>, <i>(S)-(+)-3-methyl-1-pentanol</i>, <i>1-hexanol</i>, <i>hexanal</i>, <i>propanoic acid pentyl ester</i>, and <i>butanoic acid pentyl ester</i>, contributed to volatile differentiation among tissues and ripening stages. Descriptive statistical analysis confirmed variation in volatile profiles across vegetative and fruit tissues. Chemometric and multivariate analyses revealed tissue- and variety-dependent variation in volatile profiles. PCA explained 20.93% of total variance and revealed variation patterns among developmental stages, while RP and RF stages exhibited closer clustering, indicating convergent volatile profiles during fruit ripening. Non-metric multidimensional scaling (NMDS), hierarchical clustering, and heatmap visualization further confirmed tissue- and variety-specific volatile differentiation. Contour plots demonstrated higher total volatile concentrations in RP and RF tissues, whereas stacked bar analysis showed predominance of esters and alcohols in ripened tissues and comparatively higher aldehyde and ketone abundance in vegetative and unripe stages. These VOCs are associated with aroma characteristics, fruit quality, sensory attributes, and potential functional properties related to edible plant systems. Variety-specific trends indicated that ZJ8 maintained broader volatile continuity patterns across developmental stages, suggesting its potential for maintaining fruit quality and postharvest utilization. BDJ exhibited strong ripe-stage ester enrichment associated with intense fruity aroma characteristics, whereas JY2203 displayed precursor-rich volatile profiles linked with progressive aroma development and enhanced fresh-fruit quality attributes. These findings provide new insights into volatile diversity across banana tissues and ripening stages and highlight their relevance to fruit quality evaluation, postharvest utilization, and future horticultural improvement programs.
KW  - Plant VOC; horticulture; physiology; biosynthesis; postharvest; aldehydes; esters; fruit; GC-MS

DO  - 10.32604/phyton.2026.088204